256 DOMESTIC ANIMALS, DAIRYING, ETC. 



Curdling. After the rennet is put into the milk, stir gently two 

 or three minutes, then let stand until the curd is firm enough to cut. 

 The milk should begin to curdle in from ten to twelve minutes. To 

 ascertain when the curd is ready for cutting, push the forefinger into 

 the milk at an angle of 45 until the thumb touches the milk ; make 

 a slight notch in the curd with the thumb, then gently raise the 

 finger; if the curd breaks clean across the finger without any flakes 

 remaining on it, the curd is ready for cutting. A little practice will 

 soon enable the operator to tell the best time to cut. 



Cutting. : For cutting, regular cheese knives are best, one with 

 horizontal blades and one with perpendicular blades. In case it is 

 intended to make only a few cheeses, a wire toaster may be used, the 

 wires only about a half an inch apart. First cut lengthwise, then 

 crosswise of the vat or boiler, until the curd is cut into tubes about 

 the size of small kernels of corn. 



Cooking. After cutting, stir the curd gently for about three 

 minutes, then heat slowly to 98 or 100 F., constantly stirring gent- 

 ly while the curd is being heated. Keep the curd at this tempera- 

 ture for about forty minutes. To tell when the curd is sufficiently 

 cooked, take a handful and press it gently, hold for a moment, then 

 open the hand, and if the curd falls apart it is firm enough. As soon 

 as the curd is sufficiently cooked, draw off the whey. Then the curd 

 is ready to put into the cheese mold, or hoop. 



Molding. Fill the mold by taking a double handful of curd at 

 a time and pressing in gently until the mold is full and well rounded 

 up. Regular Gouda molds are best, but any tin or wooden receptacle 

 will answer if small holes are made in it to allow the whey to escape. 

 The cheese should be from 8 to 10 inches in diameter and about 3 

 inches thick. Then take the cheese out of the mold and turn it up- 

 side down and replace it. Put on the cover and put the cheese to 

 press. 



Pressing. The press may be a simple lever and weight de- 

 scribed as follows : The lever should be about 12 feet long ; a broken 

 wagon tongue answers the purpose very well. Set a strong box, on 

 which the mold may be placed, about 3 feet from a wall, post, or tree ; 

 on the latter nail a slat and under it put one end of the lever. Put 

 a circular board about 6 inches in diameter upon the mold and on 

 this rest the stick or lever. A pail containing a few cobblestones 

 will answer for the weight. Do not apply full pressure at first, but let 

 the weight hang about halfway between the mold and the outer end 

 of the stick. Let the cheese remain a few hours in the press ; then 

 take out and dress. 



Dressing. To dress a cheese, first put it in warm water for a 

 few moments and then wipe dry and rub smooth. Take a piece of 

 linen cloth about 6 inches wide and long enough to go around the 

 cheese and lap over a few inches. Wrap the oloth smoothly around 

 the cheese, folding the edges down carefully over the sides ; then put 

 a circular cap of cloth of suitable size on each side. Replace the 

 cheese in the mold, with the bandage or dress all smooth, and put it 

 under the press, moving the pail to the end of the stick. Leave the 



